KR20160147312A

KR20160147312A - Tangerine chocolate pie manufacturing method and tangerine chocolate pie manufactured by the method

Info

Publication number: KR20160147312A
Application number: KR1020150083881A
Authority: KR
Inventors: 진봉숙; 박현상
Original assignee: 진봉숙; 박현상
Priority date: 2015-06-15
Filing date: 2015-06-15
Publication date: 2016-12-23

Abstract

The present invention relates to a tangerine chocolate pie manufacturing method and a tangerine chocolate pie manufactured by the manufacturing method. According to the present invention, the entire tangerine chocolate pie is uniformly impregnated with tangerine juice and a dietary fiber, and thus the tangerine chocolate pie is better than existing chocolate pies in terms of taste, mouthfeel, and softness. The present invention is not limited to a simple snack but has improved effects and efficacy of tangerine along with dietary and digestive functions based on the use of black rice and addition of dietary fiber powder such as plantago seed cortex, cellulose, hemicelluloses, crystal cellulose, lignin, pectin, alginic acid, polymannuronic acid, guar gum, Arabia gum, arabinogalactan, konjac mannan, inulin, levan, polydextrose, and indigestible dextrin. The present invention is suitable for the aged and those with digestive disorders as well as children and adults.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing citrus choco pie, and a method for producing the citron choco pie,

The present invention relates to a citrus chocolate pie manufacturing method and a citrus chocolate pie manufactured by the manufacturing method, more specifically, citrus chocolate pie is uniformly impregnated with citrus juice and dietary fiber, Not only does it end with a snack but also the effect and the effect of the citrus fruit as well as the dietary fiber powder and the black rice to increase the diet and the digestive power so that it is not only the child and the adult The present invention also relates to a method for producing citrus choco pie, which is suitable for the digestive disorder patients and the elderly, and a citrus chocolate pie produced by the method.

With the development of the industry and the economic growth, the dietary life of our country is changing to western form, which is main ingredient of meat, and the intake of vegetables and dietary fiber is relatively decreased. Because of the breakdown of this traditional diet, the intake of protein, fat, and calories increased and the national status improved. However, due to excessive intake of food, lack of physical exercise and stress, the physical strength is lowered, and accordingly, the amount of energy accumulated in the body is increased, and the obesity patients are increasing rapidly.

In fact, 19.4% of Korean males and 19.9% of females showed obesity (standard: BMI 25), and in particular, among Korean housewives, the obesity rate including overweight was 24 ~ 36% . Obesity is a state in which a large amount of fat is accumulated in the body, and usually refers to a phenomenon in which energy is consumed excessively and the amount of calories remaining in the body is excessively accumulated in the fat. Obesity can be a problem in itself, but it can cause adult diseases such as hypertension, diabetes, arteriosclerosis, stroke, angina, and hyperlipemia. Therefore, obesity is a major cause of not only the appearance but also the cause of death and the structure of disease in Korea.

As such, obesity has become a problem of modern society, and many people have shown great interest in dieting methods to prevent and treat obesity. The aim of diet to prevent or treat obesity should be to prevent weight loss, as well as prevent or treat obesity complications. In addition, by maintaining a reduced optimal body weight, the body weight should not be increased again after the treatment of obesity. Recent studies suggest that obesity is recommended to reduce 5-10% of the initial body weight rather than excessive weight loss to achieve standard body weight, which can improve blood pressure, serum lipids, blood glucose and insulin resistance . Diet methods to prevent or treat known obesity are diet therapy, exercise therapy and behavior modification therapy. In particular, diet therapy is the most fundamental and important in obesity treatment. Preferred dietary regimens should be able to break down fat accumulated in the body by reducing caloric intake and increasing consumption. There are several ways to limit calorie, depending on the degree of caloric restriction. In general, a nutritionally balanced 'low calorie diet' (LCD) is often used, Lt; / RTI > However, in reality, eating behavior is very difficult to change, and it is very difficult for modern people to eat in consideration of food exchange groups. Therefore, there is a need to develop a food that can help obesity to maintain a nutritionally balanced diet while simultaneously reducing body fat. There are many dietary products present, but there are difficulties to substitute meals. In the case of substitution of meals, dietary management, which should be fundamentally improved, often leads to the end of diet, I have a repetitive yo-yo phenomenon. In other words, the development of health food products that provide adequate nutrients and calories, improve dietary habits of obesity, and reduce body fat are very important for the improvement of public health. Dietary fiber supplement foods containing more than a certain amount of dietary fiber are being marketed as an auxiliary means for dieting. They are dietary fiber and vitamins, minerals, minerals, flavors and fragrances that are mixed in powder or granular form and are eaten in water, milk or juice.

On the other hand, choco pie refers to a cake made by coating a chocolate with a mesh melon or a cream between two pieces of a molding and then coating the outer surface with chocolate, and is known as a snack for children.

However, the conventional chocolate pie has a problem in that the sugar content is high, so that there is a problem that the diet effect is reduced to half, and the taste of the chocolate pie is uneven, and various nutrients such as dietary fiber can not be supplied.

On the other hand, as a method for manufacturing a confectionery using citrus fruits, a snack food having a fruit powder seasoning and a method for producing the snack food, which are registered in Korean Registered Patent No. 10-0630374 (registered on Mar. 25, 2006, have. Prior Art 1 relates to a manufacturing method for seasoning (additive, seasoning) a fruit powder containing citrus fruit powder to purify irritating flavor and stimulant ingredients peculiar to bulbs and mushrooms of snack foods manufactured by processing bulbs and mushrooms will be. Therefore, Prior Art 1 has shown that 2% of tangerine powder is sprinkled on the garlic snack, which is heated, to absorb the vegetable oil remaining in the snack food, and the citrus powder is seasoned again with 3% Taste, and dampness of the citrus fruits, so that they do not provide the various effects and effects of the citrus fruits mentioned above sufficiently.

As another method for producing citrus-containing foods, there is a method for manufacturing citrus-containing choco pie, which is registered in Korean Registered Patent No. 10-0987059 (registered on October 11, 2010, hereinafter referred to as "Prior Art 2"). Prior Art 2 shows that citrus fruits contain very good ingredients in the human body, but they are produced in mountain areas in order to solve the problem that the consumption is not good compared with the production because the consumption is good only in a part of the middle and senior years, It is made in the form of choco pie for easy consumption of citrus. Therefore, in the prior art 2, in addition to 180 ml of citrus extract and 8 g of citrus peel powder, 3 g of cocoa powder and 1 g of vanilla flavor powder are added, so that the taste and flavor unique to citrus fruits can not be felt sufficiently. There is a problem that a manufacturing method in which improvement can not be achieved at all.

In addition, since most of the conventional choco pie is produced only with wheat flour, there is a problem that digestive failure is caused in digestive disorder patients and elderly people due to the characteristics of wheat flour.

Korean Patent No. 10-0630374 Korean Patent No. 10-0987059

Disclosure of the Invention The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a citrus fruit which is uniformly impregnated with citrus juice and dietary fiber throughout the inside of the tangerine choco pie and is rich in texture, The effect and the effect of the citrus fruit are not only finished but also the effect and the effect of the citrus fruit are as well as the effect of the citrus fruit such as tea leaves, cellulose, hemicellulose, crystalline cellulose, lignin, pectin, alginic acid, polymannuronic acid, guar gum, arabic gum, arabinogalactan, konjac mannan, The present invention relates to a method for producing citrus choco pie, which is suitable for children and adults as well as for the digestive disorder patients and the elderly by adding dietary fiber powders such as polyethexose and indigestible maltodextrin and using black rice to increase diet and digestive power It is an object of the present invention to provide a prepared citrus choco pie.

In order to achieve the above object, the present invention provides a method for manufacturing citrus choco pie, comprising the steps of: preparing a citrus juice; In addition to the citrus juice, 4800 g of mixed flour mixed with grape powder and black rice in a ratio of 1: 1, 4000 g of sugar, 500 g of edible oil, 300 g of margarine, 100 g of dextrin, 200 g of baking powder, 40 g of emulsifier, Slowly stirring at a low speed of 60 RPM or less for 1 minute to form a kneaded solid; Adding a dietary fiber powder to the solids; Aging the kneaded solid material at room temperature for 2 hours to 2.5 hours, and then molding the kneaded material into a predetermined size and shape through a pastry molding machine; Heating the oven at 70 ° C to 90 ° C for 5 minutes to 8 minutes after putting the molded product having the predetermined shape into an oven; The circular biscuit obtained from the oven was slowly cooled for 20 minutes, and the cooled circular biscuits were placed into a pair of two circular biscuits (first circular biscuit and second circular biscuit) to place the mesh mellows between the first circular biscuit and the second circular biscuit Bonding the first circular biscuit and the second circular biscet with the mesh melts and applying liquid chocolate to the outer surfaces of the first circular biscuit and the second circular biscuit; And cooling the citrus-containing chocolate pie coated with the liquid chocolate slowly at room temperature for 10 minutes. In the step of preparing the citrus juice, the prepared citrus fruit is washed, then peeled, and the juice is squeezed with a blender Citrus fruit juice (sugar content 15 Brix) is produced, and citrus can be selected from the group consisting of Citron, Citrus, Halabong, Citrus, Citrus, and Orange.

The dietary fiber powder may be selected from the group consisting of cellulosic material, cellulosic, hemicellulose, crystalline cellulose, lignin, pectin, alginic acid, polymannuronic acid, guar gum, gum arabic, arabinogalactan, konjac mannan, inulin, levan, polytextrose and indigestible maltodextrin At least one of them.

In the citrus juice preparation step, Saccharomyces coreanus, Saccharomyces bayanus, Saccharomyces validus, Saccharomyces sake, Saccharomyces manshuricus, Saccharomyces ellipsoideus, Saccharomyces tomentosus, Yeast of Saccharomyces marxianus (including Saccharomyces spp.), Saccharomyces spp. Yeast); 10 to 20% by weight of a microbial culture liquid cultured at 25 to 30 DEG C for 40 to 45 hours in an aerobic condition; The citrus juice may be mixed together and aged for 5-6 days.

INDUSTRIAL APPLICABILITY As described above, the present invention is not limited to citrus juice and dietary fiber uniformly impregnated inside the whole of citrus choco pie, which is rich in texture, softness and taste as compared with conventional choco pie, The effect and the effect of the citrus fruits are of course not only the effect and the effect of the citrus fruit but also the fruit and vegetable matter such as tea leaves, cellulose, hemicellulose, crystalline cellulose, lignin, pectin, alginic acid, polymannuronic acid, guar gum, arabic gum, arabinogalactan, konjac mannan, inulin, levan, It is also suitable for children and adults, as well as digestive disorders patients and the elderly, by adding dietary fiber powders such as indigestible maltodextrin, and by mixing black rice and flour at a ratio of 1: 1 to increase diet and digestive power.

1 is a block diagram illustrating a method of manufacturing a citrus chocolate pie according to a preferred embodiment of the present invention
FIG. 2 and FIG. 3 are photographs showing a citrus chocolate pie prepared by the method of manufacturing a citrus chocolate pie according to a preferred embodiment of the present invention

Hereinafter, a citrus chocolate pie manufacturing method and a citrus chocolate pie manufactured by the manufacturing method according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

Before describing the citrus chocolate pie and the manufacturing method according to the preferred embodiment of the present invention, the dietary fiber raw material and the citrus fruit will be described in order to facilitate understanding of the present invention.

First of all, dietary fiber has several characteristics, and its main actions are as follows.

First, dietary fiber has a swelling property that swells when water is absorbed, so it can give a feeling of fullness to prevent excessive food intake.

Second, dietary fiber stimulates digestive organs due to the formation of gel while absorbing water, shortens digestive organ transit time of food, and activates digestive activity and increases defecation.

Third, it regulates the body fat by affecting the fat metabolism and accelerates the excretion of foreign substances in the body, thereby promoting the excretion of unnecessary waste products in the human body.

Fourth, it promotes the proliferative action of intestinal lactic acid bacteria.

The dietary fiber used in the present invention is a raw material and a content suitable for the dietary fiber supplement food of the health functional foods notified by the Korean Food and Drug Administration.

The dietary fiber notified by the Korea Food and Drug Administration is a poorly digestible polymer fiber which is difficult to be digested by human digestive enzymes and is processed to be suitable for food. Dietary fiber raw materials include cellulosic material, cellulosic, hemicellulose, crystalline cellulose, lignin, pectin, , Polymannuronic acid, guar gum, gum arabic, arabinogalactan, konjac mannan, inulin, levan, polytech strains and indigestible maltodextrin.

Psyllium Husk is a shell of plantain seeds belonging to the plant pathogens. Specifically, seeds of plantain, which is a native plant in the wild, are called common car electrons, and the shell of plantain seeds is called a charcoal. It contains a large amount of dietary fiber, forms a mucous layer when placed in water, forms a gel-like shape, gives a feeling of fullness when consumed, and absorbs a large amount of water, such as a sponge. The dietary fiber of the cardiopulmonary diet is used as a good constipation improving material for the patients with constipation because it helps remove the waste materials and sucking on the jonggwa, It is increasing gradually.

Garsinia Cambosia is a natural fruit traditionally used in South Asia, containing HCA (Hydroxy Citric Acid). HCA is a substance very similar to citric acid in orange or citrus. It is a natural food. It is highly safe, has no toxicity and resistance, and has no symptoms such as insomnia, nervous anxiety and depression. That is, Garcinia cambogia has the advantage of inhibiting appetite by inhibiting lipid synthesis and increasing glycogen synthesis, without affecting the central nervous system or promoting hormone secretion and inhibiting appetite.

Pectin is a yellowish white coarse or fine powder with no odor and a mucilage taste. Pectin is a polymer of purified carbohydrates obtained by extracting citrus fruits or apple juice with dilute acid. The major part of the pectin chain consists of α-1,4 bonds of D-galacturonic acid units. Some of the carboxyl groups are methyl esterified,

Mudgee exists as a free acid or ammonium, potassium, or sodium salt. (ADI) is not formulated. It is used as a stabilizer and antifoaming agent. It is also used as a coagulant for jams, chocolate, jelly etc. It is also used as an emollient for mayonnaise stabilizer and ice cream. Alginic acid is a polysaccharide that constitutes the cell membrane of brown algae (also called seaweed). Alginic acid is a polymer of two kinds of uronic acid, and it shows acid properties due to the carboxyl group of uronic acid. Its structure is that hundreds of β-1,4 bonds are linked to mannuronic acid and L-glutaric acid. Because mammals do not have enzymes that degrade alginic acid, they can not use alginic acid for nutrition, but there are degrading enzymes in marine molluscs (abalones). Alginic acid is used to increase the viscosity (viscosity) of ice cream, jam, mayonnaise, etc. in foods as well as textile pulps, water-based paints and emulsifiers.

Citrus fruits, on the other hand, are native to Southeast Asia, with sub-tropical evergreen and sub-tropical species belonging to the Quercus family. In Korea, cultivated areas (Jeju and Namhae provinces) are very limited in terms of climate, and their cultivation methods are different from general leaves and numbers. Citrus is a generic term for citrus, fortunella, and poncirus, which are included in citrus fruits.

The major components of citrus are sugar, which is mainly composed of fructose, sucrose and glucose, and its sugar content is 8-12%. Organic acid contains 1-2% of citric acid, and also contains small amounts of malic acid and succinic acid. The content of acids and sugars depends on the maturity, and there are many acids and fewer sugars in the immature field, but when it matures, the acid becomes less and the sugar becomes larger. Surgical papillae have a lot of pectin quality and are used to make mamma red. Vitamins contain 20-50mg% of reduced vitamin C, 30mg% on average, but they are different depending on the type. They are rich in lemon and navel, moderate in citrus and summer, and small in kumquat. In addition, it contains vitamins A and B, and especially vitamin B is in the perilla, it is 2,030mg%. The bitter taste of citrus is attributed to hesperidin, naringin, and hesperidin shows the effect of vitamin B but causes cloudiness in canning.

If you look at the efficacy, it is effective in promoting digestion, diuretic action, improve digestive power, calm the area, and relieve thirst. Eliminates sickness in the flank, is effective for mastitis, pulmonary tuberculosis, and sinks sea water. Tangerine (yellow part of the skin) is a sea water caused by a cold, the inside is massive, the chest is frustrating, and the symptoms of sloth are calmed down. The seeds (seeds) are used for testisitis, mastitis, and also for back pain. Cheongpyee (less ripe tangerine peel) relieves the pain of the stomach and the stomach, and is also used for hepatitis, gastritis, mastitis and breast cancer. Seeds and rind are used to treat anorexia, cold and cough.

The present invention is based on the fact that citrus juice and dietary fiber are uniformly impregnated throughout the inside of a citrus choco pie, which is rich in texture compared with conventional choco pie, and is not only excellent in taste but also merely as a snack, The present invention also provides citrus choco pie, which is produced by a method of manufacturing citrus choco pie suitable for a child or an adult, as well as for a patient suffering from digestion or an elderly person, by adding dietary fiber powder and dietary fiber powders.

1 is a block diagram illustrating a method of manufacturing a citrus chocolate pie according to a preferred embodiment of the present invention.

Referring to FIG. 1, the method for preparing citrus choco pie according to the present invention comprises the steps of: (S 10) preparing citrus juice; Forming a kneaded solid (S 20); Adding (S30) the dietary fiber powder to the solids; (S40) shaping the kneaded solid into a predetermined size and shape; Heating (S 50) the formed article in a predetermined shape; (S60) placing and simultaneously adhering the mesh mullows between the first circular biscuit of the circular biscuit and the second circular biscuit and applying the liquid chocolate to the outer surface; And cooling the chocolate pie (S 70).

In step (S 10) of preparing the citrus juice, the prepared citrus fruits are washed and then peeled off. The juice is squeezed out with a blender to prepare citrus fruit juice (sugar content: 15 Brix) , Hara bong, citrus fruit, citron, and orange juice can be selected.

In step (S 20) of preparing the batter-like solids, in addition to citrus juice, 4800 g of mixed flour mixed with grape powder and black rice in a ratio of 1: 1, 4000 g of sugar, 500 g of cooking oil, 300 g of margarine, 100 g of dextrin, 200 g of baking powder, 50 g of salt and 10 g of perfume are mixed and slowly stirred at a low speed of 60 RPM or less for 1 minute with a stirrer to form a kneaded solid.

In step (S30) of adding the dietary fiber powder to the solid matter, the dietary fiber powder may be selected from the group consisting of cellulosic material, cellulose, hemicellulose, crystalline cellulose, lignin, pectin, alginic acid, polymannuronic acid, guar gum, Lactam, konjac mannan, inulin, levan, polytech, and indigestible maltodextrin.

In the step (S40) of shaping the kneaded solid into a predetermined size and shape, the kneaded solid is aged at room temperature for 2 hours to 2.5 hours, and then formed into a predetermined size and shape through a cooker .

In the step (S50) of heating a molded product having a predetermined shape, a molded product having a predetermined shape is placed in an oven, and then the oven is heated at 70 to 90 DEG C for 5 minutes to 8 minutes.

In the step (S 60) of placing the mesh melts between the first circular biscuits of the circular biscuits and the second circular biscuits and applying the liquid melted chocolate to the outer surfaces thereof, the circular biscuit obtained from the oven is slowly cooled Thereafter, two cooled circular biscuits were placed in a pair (first circular biscuit, second circular biscuit) to place the mesh mellows between the first circular biscuit and the second circular biscuit, and the first round biscuit And the liquid chocolate is applied to the outer surface of the first circular biscuit and the second circular biscuit.

In step (S 70) of cooling the chocolate pie, the citrus-containing chocolate pie coated with the liquid chocolate is slowly cooled at room temperature for 10 minutes.

1-1. Chicory Fava Analysis of dietary fiber content

Moisture, protein, fat, carbohydrate and ash were analyzed according to the AOAC method as a general component of the chicory fiber of the present invention. Total dietary fiber content, insoluble dietary fiber content and water content of dietary fiber were also investigated.

General composition analysis (Unit:%) moisture protein Fat carbohydrate Ash 3.7 - - 96.2 0.1

General compositional analysis (unit: dry basis%) Total dietary fiber Insoluble fiber Water-soluble stone fiber 88.8 4.44 84.36

1-2. Cardiac Analysis of dietary fiber content

Moisture, protein, fat, carbohydrate and ash were analyzed as AOAC method as general components of the present invention. Total dietary fiber content, insoluble dietary fiber content and water content of dietary fiber were also investigated.

General composition analysis (Unit:%) moisture protein Fat carbohydrate Ash 8.6 - - 88.48 2.92

Dietary fiber content (unit: dry basis%) Total dietary fiber Insoluble fiber Water-soluble stone fiber 80.1 78.6 1.6

Sensory evaluation of choco pie according to dietary fiber content

The sensory evaluation was performed by varying the addition amount of the dietary fiber mixture of the present invention. The sensory test was performed by 15 panelists, and the overall acceptability of the product was evaluated by a 9-point scoring method.

As can be seen from Table 5 below, the tendency of the foaming properties to decrease as the amount of dietary fiber mixture increases. Until 15% of dietary fiber content was added, bubble and soft texture, mouthfeeled texture and overall flavor were all good. When 20% dietary fiber content was added, the overall sensory value was low.

Sensory evaluation of choco pie (mean ± standard deviation) by addition amount of dietary fiber mixture Addition amount (%) Bubble Softness Texture Flavor One 7.9 ± 0.9 7.9 ± 0.7 8.1 ± 0.7 8.7 ± 1.0 5 7.8 ± 0.8 7.7 ± 0.7 8.3 ± 0.6 8.2 ± 1.0 15 7.6 ± 0.7 7.5 ± 0.7 8.0 ± 0.5 8.4 ± 0.7 20 6.3 ± 0.7 6.7 ± 0.9 6.2 ± 0.9 6.5 ± 0.7

2 and 3 are photographs showing citrus chocolate pie prepared by the method of manufacturing citrus choco pie according to a preferred embodiment of the present invention.

As shown in FIG. 2, the circular biscuit obtained from the oven was used as a first circular biscuit and a second circular biscuit, and the mesh mallows were placed between the first circular biscuit and the second circular biscuit, and the first circular biscuit And a second circular biscuit.

As shown in FIG. 3, the circular biscuits obtained in the oven were used as the first circular biscuits and the second circular biscuits, and the mesh melts were placed between the first circular biscuits and the second circular biscuits, And the second circular biscuit, the liquid chocolate was applied to the outer surfaces of the first circular biscuit and the second circular biscuit, and the tangerine-containing chocolate pie coated with the liquid chocolate was slowly cooled at room temperature for 10 minutes .

INDUSTRIAL APPLICABILITY As described above, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a method for preparing citrus fruit juice and citrus fruit juice which are uniformly impregnated with citrus juice and dietary fiber, In addition, the effect and effect of the citrus fruit are not only merely ending with a snack, but also include potatoes, cellulose, hemicellulose, crystalline cellulose, lignin, pectin, alginic acid, polymannuronic acid, guar gum, arabic gum, arabinogalactan, konjac And dietary fiber powders such as mannan, inulin, levan, polyethexose and indigestible maltodextrin are added, and the mixture of black rice and flour is mixed 1: 1 to increase the diet and digestive power, It is also suitable for patients and the elderly.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims

Preparing citrus juice;
In addition to the citrus juice, 4800 g of mixed flour mixed with grape powder and black rice in a ratio of 1: 1, 4000 g of sugar, 500 g of edible oil, 300 g of margarine, 100 g of dextrin, 200 g of baking powder, 40 g of emulsifier, Slowly stirring at a low speed of 60 RPM or less for 1 minute to form a kneaded solid;
Adding a dietary fiber powder to the solids;
Aging the kneaded solid material at room temperature for 2 hours to 2.5 hours, and then molding the kneaded material into a predetermined size and shape through a pastry molding machine;
Heating the oven at 70 ° C to 90 ° C for 5 minutes to 8 minutes after putting the molded product having the predetermined shape into an oven;
The circular biscuit obtained from the oven was slowly cooled for 20 minutes, and the cooled circular biscuits were placed into a pair of two circular biscuits (first circular biscuit and second circular biscuit) to place the mesh mellows between the first circular biscuit and the second circular biscuit Bonding the first circular biscuit and the second circular biscet with the mesh melts and applying liquid chocolate to the outer surfaces of the first circular biscuit and the second circular biscuit; And
And slowly cooling the citrus-containing chocolate pie coated with the liquid chocolate at room temperature for 10 minutes,
In preparing the citrus juice, the prepared citrus fruits are washed and then peeled, and then juice is squeezed out with a blender to prepare citrus fruit juice (sugar content: 15 Brix). Examples of the citrus fruit include Wenzhou citrus, kumquat, , Citron, and orange juice are used.

The method according to claim 1,
The dietary fiber powder may be selected from the group consisting of cellulosic material, cellulosic, hemicellulose, crystalline cellulose, lignin, pectin, alginic acid, polymannuronic acid, guar gum, gum arabic, arabinogalactan, konjac mannan, inulin, levan, polytextrose and indigestible maltodextrin Wherein the method comprises the steps of:

The method according to claim 1,
In the citrus juice preparation step, Saccharomyces coreanus, Saccharomyces bayanus, Saccharomyces validus, Saccharomyces sake, Saccharomyces manshuricus, Saccharomyces ellipsoideus, Saccharomyces tomentosus, Yeast of Saccharomyces marxianus (including Saccharomyces spp.), Saccharomyces spp. Yeast); 10 to 20% by weight of a microbial culture liquid cultured at 25 to 30 DEG C for 40 to 45 hours in an aerobic condition; Wherein the mixture is mixed with the citrus juice and aged for 5-6 days.

A citrus choco pie produced by the method for manufacturing citrus choco pie according to any one of claims 1 to 3.